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Newsletter 15 October 2020

Your boxes this week

This week’s small boxes contain our own spaghetti squash, spinach, bananas, alongside brown onions, lovely dirty carrots and ‘Desiree Red’ potatoes.
Medium+ boxes have all that plus mixed peppers, cocktail tomatoes and ‘Falstaff’ apples.
Gardeners’ boxes have chestnut mushrooms and sweet potatoes plus bananas, avocado, mandarins, a mango and a grapefruit.

Spaghetti squash is a strange vegetable whose flesh breaks into spaghetti-like strands when it’s roasted.
You will find plenty of recipes online. When some of them tell you that you won’t be able to tell the difference between regular spaghetti and spaghetti squash they are lying. They are not the same – the squashy version is brilliant, incredibly good for you and takes on the flavours of the things you cook it with.

We don’t really hold with all these recipes serving the squash in its skin like a boat. We think you do best mixing the strands up with all the tastier ingredients.

Next week’s box… nope!*

Some of our customers have told us they enjoy the surprise of their box. Not knowing what you’re going to get and looking up ways to eat new things is a big part of weekly veg box schemes. We do try to help by including at least one recipe in our newsletter.

So we won’t spoil the surprise by telling you! Customers who would like to know can be told separately by email, just contact us to let us know.

(*’Nope’ is a reference to a favourite card game of ours – Exploding Kittens)

New in the shop

Excitingly some lovely things are now appearing, such as walnuts, custard apples, bergamot lemons and parsnips.

We are shifting into a new season and so we see British tomatoes are coming to an end, including the heirloom tomatoes. The tomatoes in the shop are now from Holland. There are currently no cauliflowers although there are some interesting ones in the offing, figs are over as are our Poona Kheera cucumbers. Also no more Piel de Sapo melons, but as they’re known as Christmas melons we expect them to return!

Custard apples are not apples and are more closely related to pineapples. They originate from Central America and are from the genus Annona. Annona means ‘Of the harvest’ in Latin and was the Goddess of grain coming into Rome. There is also a crater on the planet Ceres named after her.

Garden news

We still have green cayenne and jalapeno chillies available and are hoping for more ripening to happen. Lots of customers tell us they love chillies but they don’t seem to be ordering them so that’s a puzzle for another day. If anyone would like to enlighten us we’d be happy to hear from you.

Spaghetti Squash with Spinach, Tomatoes and Peppers (serves 2)

The following recipe is meant for two with a small squash. Scale up for more people and bigger squash. This is a veggie recipe. For a vegan version you could use nutritional yeast instead of cheese. Meat eaters can go wild! Pre-cook some bits of bacon or chicken and add them at the same time as the squash.

Ingredients

Around 1kg spaghetti squash (uncooked and in its skin)
2 tbsps olive oil
1-2 fat cloves of garlic, minced
150g cherry tomatoes, halved or quartered
150g spinach
200g red or yellow pepper, halved lengthways then cut into 5mm slices (optional)
½ tsp chilli flakes (or to taste)
Salt and pepper to taste
50g finely grated parmesan

Method

Preheat the oven to 200C/400F. Line a sheet pan with aluminium foil.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the squash with olive oil and sprinkle the cut sides with salt and pepper.
Place the squash cut-side down and roast for 20 minutes until it can be pierced easily with a knife. A medium sized squash will take around 40 minutes. A big one could take an hour.
When the squash is cool enough to handle, run a fork lengthwise to remove the flesh and break it into strands.
Heat a tablespoon olive oil in a large skillet over medium high heat. Add the garlic (and chilli if using) and cook until fragrant, about 30 seconds. Then add the tomatoes, peppers and spinach. Sauté, letting the spinach wilt for 2-4 minutes.
Add the squash, mix well and bring up to heat. Add salt, pepper and the parmesan. Taste it. If you think it needs more cheese, sprinkle some more on top.

Got too much squash? (“Never!” says Lyndsey)

After roasting, run a fork lengthwise through the flesh to separate it into strands.
Put the squash in a colander and set the colander on top of a large mixing bowl. Cover and store it in the refrigerator for at least 12 hours. After it’s all drained, discard the water and scoop all the squash strands into a freezer-safe bag or container. Squeeze out all the excess air in each bag, label and date the bags, and freeze.

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Newsletter 23 July 2020

Thank you for your order!

Small boxes this week contain Dutch cauliflower, green kale, chestnut mushrooms and bananas alongside the Pembrokshire new potatoes, onions and carrots.
Medium+ boxes have additional mini cucumbers, spring onions and oranges. Large boxes also have rhubarb.
Gardener’s Boxes share the bananas and oranges but in addition will contain chestnut mushrooms, a melon, sweet potatoes, celery and kiwi.

Extras for next week’s box

You can add to your box with confidence as we do not include any Extra items in our boxes.

  • Our own produce this week includes Gardd Sadwrn thyme and a limited supply of our GM-free eggs.
  • Veg-wise we have French beans, Aloe vera, chicory, heirloom tomatoes, Pembs new potatoes, onions and carrots.
  • Fruit-wise – Jostaberries, plums, nectarines, bananas, limes,
  • We hope to have some lovely flat mushrooms as well as Bethlehem dried shiitake mushrooms.
  • And don’t forget the delicious Fairtrade chocolates, drinks and organic goods like flour, pasta and, of course, olive oil.

Garden news

It’s a bit of a shocking year so far! Deer have ravaged much of the beans and brassicas. They’ve even laid into the Jerusalem artichokes and the chrysanthemums!

Slugs have finished off the rest. There’s nothing for it but for us to have to install a deer proof fence for the one and more predator boxes for the other!

Talk to us

Email your thoughts to us at Good Foodgoodfood@garddsadwrn.co.uk. Thank you! The Gardd Sadwrn team

Recipes

Caramelized Cauliflower and Mushroom Casserole (serves 3)
Ingredients
•250g brown mushrooms (or white button), cleaned and chopped
•1 small-medium cauliflower head, washed, trimmed, cored and cut into florets
•1 medium onion, finely chopped
•1 clove garlic, finely chopped
•Olive oil
•1 large free-range egg
•40g strong cheddar or similar cheese
•70g Greek yogurt (or sour cream)
•30g Parmesan cheese, grated
Method
Preheat oven to 220°C and place a rack in the middle. Spread cauliflower florets evenly on a baking tray. Drizzle over 1tbsp of olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until the cauliflower is lightly caramelized, turning once. In a large pan over medium-high heat sauté the mushrooms in olive oil and a pinch of salt until they have browned a bit. Add the onions and until translucent. Stir in the garlic, cook for another minute and remove from the heat. When the cauliflower is ready, add it to the pan and stir until combined.
In a large bowl combine egg, cheese and yogurt. Add the veg mixture, stir well and spoon into a lightly oiled baking dish. Sprinkle with Parmesan and cover with foil. Turn the oven down to 175°C. Bake in the oven for 30 minutes. Remove the foil and bake for 10 minutes, until golden around the edges. Sprinkle with chopped fresh parsley or basil before serving.

Mushroom and Sweet Potato Vegan Bolognese (serves 4)
Ingredients
•1 onion (medium), finely chopped
•4 cloves garlic, crushed
•Olive oil
•1 stick celery, chopped
•1 small sweet potato, peeled and chopped into small cubes
•Large handful mushrooms (any sort), chopped quite small
•400ml passata – or you could use tinned chopped tomatoes
•A handful of fresh herbs (or 2 tsp dried): parsley, basil, oregano or savory would be great
Method
Sautee onion in oil for 5 minutes at a medium heat. Add the celery and the garlic and fry for another two minutes. Add the sweet potatoes and mushrooms and cook for another 5 minutes. Add passata and some salt and pepper, mix well and bring to a gentle simmer.
Simmer for about 20 minutes (or until the sweet potato is easily pierced with a fork and starting to fall apart). At this stage you could add a large splash of red wine and gently reheat. Add the herbs right at the end and some salt and pepper. Serve with pasta or rice.
You could sprinkle over some cheese or some crushed dry roasted peanuts –give them a couple of whirs in a food processor.

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May 2019